Pineapple with Sugar-cinnamon Crust and Tahitian Vanilla Ice Cream
Servings: 5 people
Tahitian vanilla ice cream
- 3 Pc. Egg yolk
- 130 g Sugar
- 1 Pc. Tahitian vanilla pod
- 450 g Cream
pineapple
- 1 Pc. Pineapple ripe
- 230 g Sugar
- 2 tbsp Ground cinnamon
- 1 tsp Ground cloves
- 3 tbsp Melted butter
ice
Cut the vanilla pod lengthways and scrape out the vanilla pulp with the tip of a knife. Then mix the egg yolks with the sugar and the vanilla pulp in a bowl until smooth. Heat the cream together with the vanilla pod in a saucepan. Gradually stir the egg and sugar mixture into the cream (250 g). Let the mixture foam up in the saucepan, stirring constantly, until it starts to get creamier and firmer. Take the pot off the heat, remove the vanilla pod and let everything cool down (preferably overnight). The next morning stir the rest of the cream (200 g) into the mixture and then put everything in the ice cream maker.
Espuma coffee foam
To do this, soak the gelatine in cold water for 10 minutes. Heat approx. 100 ml of coffee and dissolve the pressed gelatine in it. Mix everything together and add powdered sugar to taste. Pour into the iSi Gourmet Whip (cream dispenser), screw on a cream charger and shake vigorously. Chill for a few hours.
Serving: 100g | Calories: 376kcal | Carbohydrates: 43.1g | Protein: 1.4g | Fat: 22.1g